Who doesn’t know Gingerbread? The soft molasses and ginger cookie cut in various shapes (mostly in holiday-theme shapes, person shapes), sometimes elaborately decorated. Gingerbread are often sold at fairs, because these treats were holiday favorites.
The harder German-style Gingerbread is often used to build gingerbread houses similar to the “witch’s house” encountered by Hansel and Gretel. These houses, covered with a variety of candies and icing, are popular Christmas decorations, often built by children with the help of their guardians.
Tips to make the best gingerbread: Let gingerbread cool completely before you decorate it, a simple glaze of confectioners’ sugar and milk works well for decorating cookies, add extracts or citrus zest to enhance the flavor, Use liquid or paste food coloring to brighten up icing, add decorations (such as colored sugar, shredded coconut, toasted sliced almonds, chocolate and rainbow sprinkles, etc) before the icing dries, let decorated cookies stand until icing sets, about 2 hours. And you’re done.